Sautéed mushrooms

November 23, 2018

I make sautéed mushrooms for my family’s thanksgiving spread every year and I’ve gathered the following tips from various chefs such as Mark Bittman.

Don’t soak the mushrooms in water. You can give them a quick rinse if you need but the best thing to do to remove dirt is to use a small brush or paper towel. Mushrooms release a lot of water when you cook them and you don’t want to add to that moisture, or you’ll really end up steaming or boiling the mushrooms instead of sautéeing them if you add more liquid early on.

Don’t crowd the pan- for the same reason as above- the mushrooms are going to release moisture as soon as they hit the pan. If you can sautée them in batches and move them to the side as you go, then you won’t let too much water collect in the bottom.

To get the mushrooms uniformly sized I highly recommend the use of a slicer, which makes slicing something soft like a mushroom easy.